WHY IT MATTERS
No shortcuts.
Just better choices
Sustainability at 2fifty
No shortcuts. Just better choices.
We don’t cook with either gas or electricity. We don’t take shortcuts. Every brisket, rib, and sausage is cooked with wood, fire, and by feel.
We learned smoking techniques from the best in Texas, but our flavor carries a little bit of our own heritage. We’re not fast or flashy. We are craft, sweat, and smoke. That’s 2fifty.
Where Our Ingredients Come From
Pork Ribs from Niman Ranch
Niman Ranch works with small, family-owned ranches, humane care, no antibiotics ever, no added hormones, and a commitment to doing things the right way from the start.
Beef Ribs from Roseda Farms
A family-owned ranch committed to animal welfare and beef quality. We source from Roseda their beef ribs for the richness in texture and the care they put into every step of the process.
Wagyu Brisket from Snake River Farms
Snake River Farms leads American Wagyu with sustainable practices, full traceability, and strong animal welfare standards.
Prime Brisket from Creekstone Farms
Creekstone Farms focuses on top-tier Black Angus, humane practices, USDA-certified safety, and 100% U.S.-born cattle.
Sausage Program
We believe in using every cut with intention. We make our sausages from brisket trims, a delicious way to reduce waste and turn leftovers into something new.
Microgreens Program
These microgreens come from a small, ongoing program we run with Victor John. This program is about growing with intention, staying close to the source, and bringing in freshness that belongs on the plate.
Wood from Prince Family
Wood matters. We smoke exclusively with post oak from sustainably managed forests through our partners in the Prince family. The fire that feeds our BBQ starts with conscious choices.
We began at the Farmers Market, and as we grew, those same farmers continued supplying our produce. The relationships stayed. So did the standards.
The Craft Behind the Fire
“No gas. No electric tricks. Just smoke, sweat, and tradition.”
Fernando González, Pitmaster & Co-Founder
A Promise, Not Just a Plate
Sustainability isn’t a marketing line here. It shows up in our sourcing, in our woodpile, and in how we turn scraps into sausage. It’s a commitment to the community that feeds us and the one we feed.
Frequently Asked Questions
Even though our 100% wood smokers operate at full capacity, the smoking process is done low and slow (at a low temperature for a long period of time). It takes between 6 to 14 hours to finish the cooking process so we have a limited capacity to serve our menu fresh everyday.
For us, it means more like a culture that revolves around fire. It means using 100% wood and mainly salt and pepper to season our meats. The meats are commonly cooked at an offset propane tank-shaped pit.
The main difference is the intramuscular fat (marbling) of the beef. Wagyu brisket has a higher score with 6-8 BMS (Beef Marbling Score), while Prime brisket has 4-5 BMS.
American Wagyu is the combination of the exceptional intramuscular marbling of purebred Japanese Wagyu and the intense beefiness of traditional American cattle. It comes from Snake River Farms, who control the entire supply chain from the ranches to their humane processing facility.
For Prime Brisket we use Certified Black Angus Beef from Creekstone Farms. Creekstone combines superior Black Angus genetics, high-quality feeding and humane animal treatment. This translates in a higher amount of marbling than other Prime Briskets, and an exceptionally tender, juicy flavor.
We use propane tank shaped offset smokers that use 100% wood. There is no presence or assistance of gas or electricity. The smoker is guided by the right combination between convective and radiant heat but more importantly, the intense fire management that an experienced pit crew puts into it.
Yes, we offer scheduled pit tours in our Riverdale Park location. Send us a DM!
We offer both traditional and innovative, original sides that reflect our Hispanic Heritage.
Yes! We strive to accommodate most dietary restrictions. Please refer to our labeling system (link to website) that will help you to find the best options for you on our menu.
For both our Riverdale Park and Washington D.C. locations, we recommend coming as early as possible. This ensures that you're among the first to savor our delicious offerings for the day.
While pre-orders are available online only for our Riverdale Park location, they open every day at 11am for the following day's service. For example, if you're planning to enjoy our barbecue on Thursday, you can place your order online after 11am on Wednesday. However, for the best experience and to guarantee your favorites, arriving early at either location is the perfect strategy!
Our cut off time for same day online orders is 11am. After 11am we will be more than happy to take your order in store.
No. We only offer pre-online orders or on site.
Absolutely! Although, be aware that we can not guarantee you will get what you want due to the fact that most of our customers order ahead.
Absolutely!
We proudly operate independently and do not partner with any third-party delivery websites. Instead, we offer an exclusive BBQ Club membership. As a member, you'll relish a monthly delivery featuring our signature smoked meats n’ fixings, seasonal specials, and off-menu items reserved just for our members. But that's not all – you also have the option to enhance your meals with perfectly paired wines, beer, and cocktails.
By joining our BBQ Club, you're not only treating yourself to a delightful culinary experience each month, but also actively supporting your favorite neighborhood gem. For more information and to become a member, please visit.
Additionally, we cater to parties of 15 or more. Feel free to contact our catering department for your next event.
No, we do not take reservations. We're a market style, first come first serve restaurant.
We open every day but Tuesdays no matter the date. We are only closed on Christmas Day.
Open 11AM - 7PM (TUESDAYS CLOSED)
On weekdays, the waiting is rarely over 15 min. Weekends can be around 30 min. Father’s Day is our busiest day of the year! Expect all Holidays to be busy.
Yes, on our patios.
You can find links to parking and maps here.
Stay in touch!
